Hearty Veggie Burger Flavor (Printable)

A hearty blend of chickpeas and veggies forms a flavorful burger with fresh classic garnishes for easy eating.

# What You Need:

→ Veggie Patties

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 medium carrot, grated
03 - 1 small zucchini, grated and excess water squeezed out
04 - 1/2 small red onion, finely chopped
05 - 2 garlic cloves, minced
06 - 2/3 cup rolled oats
07 - 2 tablespoons fresh parsley, chopped
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1 large egg (or 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for vegan option)
13 - 2 tablespoons olive oil (for frying)

→ Assembling

14 - 4 whole wheat burger buns
15 - 4 lettuce leaves
16 - 1 large tomato, sliced
17 - 4 slices cheddar cheese (substitute vegan cheese if desired)
18 - 1 red onion, sliced into rings
19 - 4 tablespoons mayonnaise or vegan mayonnaise
20 - 2 tablespoons ketchup
21 - 2 tablespoons yellow mustard
22 - 8-12 pickle slices

# How To Make It:

01 - In a large bowl, mash chickpeas with a fork or potato masher until mostly smooth, leaving some texture.
02 - Add grated carrot, grated zucchini, chopped red onion, minced garlic, rolled oats, parsley, cumin, smoked paprika, salt, and black pepper. Stir until thoroughly combined.
03 - Incorporate the egg or flaxseed mixture and stir well. Let the mixture rest for 5 minutes to allow oats to absorb moisture.
04 - Shape the mixture into 4 evenly sized patties.
05 - Heat olive oil in a large nonstick skillet over medium heat. Cook patties for 4 to 5 minutes on each side until golden brown and heated through.
06 - Lightly toast the whole wheat burger buns.
07 - Spread mayonnaise on the bottom half of each bun. Layer with lettuce, patty, cheddar cheese slice, tomato, red onion rings, pickles, ketchup, and mustard. Top with the bun's other half.
08 - Serve immediately while warm.

# Expert Tips:

01 -
  • These patties hold together beautifully while staying ridiculously moist on the inside, with a texture that surprises even meat-eaters.
  • You can make a batch on Sunday and reheat them all week, which has saved me countless rushed dinner nights.
  • The flavor is bold enough to stand on its own but neutral enough to customize however you want, making it the ultimate crowd-pleaser.
02 -
  • Squeeze every drop of water out of your grated zucchini or your patties will fall apart in the pan—seriously, do this twice if you have to.
  • Don't skip the five-minute rest after mixing; it's the difference between a crumbly patty and one that holds together beautifully.
  • Medium heat is non-negotiable; high heat will char the outside while leaving the inside cold.
03 -
  • Use a nonstick skillet and resist the urge to flip constantly—patience gives you those golden, crispy edges that make people think you're a professional.
  • If your patties start falling apart in the pan, your mixture was too wet; next time, squeeze your zucchini harder or add an extra tablespoon of oats.
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